re: Smoked Turkey

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Don't do this..

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Don't see your process anywhere?

Done it this way for the last 4 or 5 years for the holidays and there are never any leftovers. Perfect smoke flavor and they're extremely moist.

But I'm sure yours is much better

I dry brine mine up to 2 days in advance.

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Do you have any tips on smoking turkey breasts?

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That's what I've started doing even though I prefer the dark meat. Nobody else in my family does.

I buy the breast by itself. Sometimes bone in, if it's in the meat case that way, or boneless skinless frozen. Either way, I smoke them boneless/skinless.

I do it "Texas style" - salt and pepper and smoke till the rub is set (about 135 internal).

Then wrap in foil with a generous amount of pats of butter on bottom and top. Add a splash of apple juice and seal and continue on the smoker until it hits about 150 or a little over that.

Let it rest for at least 45 minutes. Juiciest and most tender method I've ever tried. I don't really like turkey breast normally, but I love it like this.

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1,700 is an insane price, but the wife gave it to me so..... i gotta use it lol .

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I just looked on the Weber site and it’s $2400
It’s probably fun to use, though. I’ll check FB Marketplace

I do one every Thanksgiving. I do an overnight wet brine with a 50:50 mix of salt and sugar. It’s really all you need. Smoke on my KJ at 250 using a mix of sugar cane and hickory until it is 180 in the thigh. Perfect every time.

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spatchcock...turn breast away from heat....

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I was coming in to say this. Best decision I ever made when smoking turkeys. I inject mine still like I'm frying it, but it comes out even better and you get more of the turkey in the end.

Typically the boneless turkey breasts are already injected with solution. No need to brine those. Trim the skin and season with whatever seasoning you like. Smoke them on your pit til about 130 degrees. Wrap them with the top of breast down in foil with butter pads. Pull off the pit at 155-160. Let sit for a while before slicing. We do 3 of these for Thanksgiving.

Brine, Spatchcocked, Indirect Heat around 300°, Baste with Butter, Pull @ 157° in Breast and rest at least 15 minutes.

Also, a wet brine helps it thaw completely & 225° is too low for poultry.

AmazingRibs

I have done this and it was awesome. I may have cooked at higher temperature than 325. Can’t quite remember. Everyone was really surprised at how good it turned out. They still bring it up a year later. The fried turkey lovers were the most surprised at how much they liked it.